Buffalo Fried Chicken Recipe

Trim and pound

Trim any excess fat from the chicken thighs. If pieces are uneven, lightly pound to an even 1/2-inch thickness so they cook uniformly.

In a medium bowl combine buttermilk, 1 tablespoon hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Stir to combine.

Add chicken to the marinade, ensuring pieces are fully submerged. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (up to overnight).

Set a wire rack over a sheet tray for the breaded chicken to rest. In a shallow dish or bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp cayenne, 1 tsp salt and 1/2 tsp black pepper until evenly mixed.

Remove chicken from the marinade, letting excess drip off but do not pat completely dry; the wet surface helps the breading adhere. Dredge each piece thoroughly in the flour mixture, pressing to form an even coating. Transfer to the wire rack to rest for 10–15 minutes; this helps the coating set and prevents it from falling off during frying.

Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 1 cup will be sufficient for a small skillet). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the flour mixture – it should sizzle steadily but not burn.

Carefully add breaded chicken pieces to the hot oil in a single layer, working in batches if necessary so the pieces do not touch. Fry for 4–5 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F so the coating browns but doesn't burn.

Transfer fried chicken to a clean wire rack set over a sheet tray lined with paper towels to drain briefly while you prepare the sauce.

In a small saucepan over low heat melt 2 tablespoons unsalted butter. Add 1/2 cup hot sauce and 1 teaspoon honey (optional) and whisk until combined and slightly warmed. Taste and adjust: add a pinch of salt if needed, or more honey to mellow the heat.

Place the drained fried chicken into a large bowl. Pour the warmed buffalo sauce over the chicken and toss gently to coat each piece evenly. Return to the wire rack for 1–2 minutes so excess sauce can drip off and coating can set.

Toast brioche rolls split-side down in a hot skillet or under a broiler until golden and lightly crisp, about 1–2 minutes. Watch closely to avoid burning.

Slice the tomato into 1/4-inch thick rounds. Lightly season the slices with 1/4 tsp salt and 1/8 tsp black pepper to enhance flavor.

To assemble each sandwich: spread about 2 tablespoons of ranch dressing on the bottom half of a toasted brioche roll. Place 1 lettuce leaf, then one piece of buffalo fried chicken on top. Add 2–3 tomato slices as desired, then top with the other half of the brioche roll.

Serve immediately while chicken is hot and crispy. Provide extra ranch and hot sauce on the side if desired.